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29 May 2015

Ragi Sari / Ragi Malt












Servings: 1 ½ kg

Ingredients:


Content
Quantity
Comment
Ragi
½ kg

Wheat
½ kg

Channa dal / Kadalebele
100 grams

Peanuts
100 grams

Moong dal / Hesarubele
100 grams

Badam / Almonds
100 grams

Elaichi / Cardamom
4-5 pods

Jeera
2 tsp

Pepper corns
8-10
Optional
For porridge


Water / milk
1 cup
Water / milk according to your choice
Sugar / Jaggery
To taste
Sugar / jaggery according to your choice
Ghee
½ tsp


Method:

Clean, wash and dry ragi in shade on a cotton / muslin cloth for 2 days. Dry roast ragi till it pops like in huri-hittu. Dry roast each ingredient separately till golden brown. Cool it on a paper. Once completely cooled get it milled. If you are making less quantity then you can grind in coffee grinder to a powder.







Sieve this mixture using a muslin / cotton cloth. Store in a airtight container. It can be stored for 6 months.

Porridge:

Mix 1 tbsp of the prepared ragi sari powder in milk / water and mix well to avoid lumps. Add sugar / jaggery, ghee and mix. Cook for 1-2 mins on medium flame while continuously stirring to avoid any lumps formation. Once the aroma starts setting in and the porridge is ready take it off the stove. You can add some more milk if you the porridge is thick.



Serve warm.

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